If you are looking for a dessert that perfectly combines the fudgy richness of brownies with the convenient, handheld delight of cookies, then the Meltaway Brownie Cookies Recipe is your new best friend. These cookies have a heavenly soft center that almost melts in your mouth, surrounded by slightly crisp edges — delivering chocolatey joy in every bite. Whether you’re craving a sweet snack or looking to impress at your next gathering, these brownie cookies are irresistibly delicious and surprisingly simple to make, turning everyday ingredients into a memorable treat.
Ingredients You’ll Need
Gathering these ingredients is the first step toward cookie bliss. Each one plays a crucial role, from butter creating richness and moisture, to the cocoa powder providing that deep chocolate flavor you crave.
- Unsalted butter (1/2 cup): Adds creamy richness and helps create the perfect melt-in-your-mouth texture.
- Semisweet chocolate (8 ounces, chopped or chips): Provides a luscious chocolate base that’s intense and smooth.
- Granulated sugar (3/4 cup): Brings sweetness and helps with the cookie’s tender crumb.
- Brown sugar (1/4 cup): Adds moisture and a subtle caramel undertone for extra depth.
- Large eggs (2): Bind everything together while giving these cookies structure and softness.
- Vanilla extract (1 teaspoon): Enhances and rounds out the chocolate flavors deliciously.
- All-purpose flour (1/2 cup): Gives the cookies their body without weighing them down.
- Unsweetened cocoa powder (1/4 cup): Delivers rich chocolate intensity with a slightly bitter balance.
- Baking powder (1/2 teaspoon): Ensures a gentle rise for a soft, tender bite.
- Salt (1/4 teaspoon): Balances sweetness and brightens the chocolate notes wonderfully.
- Mini chocolate chips (1/2 cup, optional): Adds bursts of melty chocolate to every mouthful, elevating the classic cookie even more.
How to Make Meltaway Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and release easily. Proper preparation here sets you up for success!
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl or using a double boiler, melt the butter and semisweet chocolate together until the mixture is velvety smooth. Allow it to cool slightly so it won’t cook the eggs during mixing — this step creates the rich, chocolate foundation of your cookie dough.
Step 3: Whisk Sugars, Eggs, and Vanilla
In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light and creamy, about 2 to 3 minutes. This aeration brings a lovely fluffiness that contrasts perfectly with the dense chocolate.
Step 4: Combine Wet and Dry Ingredients
Slowly drizzle the melted chocolate mixture into your sugar and egg bowl while mixing gently. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, careful not to overmix. The dough should be thick and fudgy.
Step 5: Fold in Mini Chocolate Chips
If you’re using mini chocolate chips, now’s the time to fold them in. These little gems add delightful bursts of extra chocolate and tiny melty pockets inside every bite.
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading. Bake in the preheated oven for 8 to 10 minutes. You’ll want to remove the cookies when the edges look set but the centers still seem soft — they firm up as they cool, preserving that signature meltaway quality.
Step 7: Cool and Transfer
Let your cookies rest on the baking sheet for 5 minutes after baking. This helps them set properly without breaking apart. Then, carefully transfer to a wire rack to cool completely. Trust me, patience here is rewarded with perfectly textured cookies.
How to Serve Meltaway Brownie Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top of the cookies just before baking to create a divine sweet-and-salty contrast that sharpens the chocolate flavor beautifully. You can also dust lightly with powdered sugar for a pretty finishing touch, especially for gifting.
Side Dishes
These cookies are fantastic on their own but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream takes the indulgence to a decadent new level. A glass of cold milk or a rich espresso also complements the fudgy bite perfectly.
Creative Ways to Present
For a fun twist, sandwich two Meltaway Brownie Cookies together with creamy peanut butter or marshmallow fluff for a gooey dessert treat. You could also drizzle melted white chocolate on top or serve them alongside fresh raspberries to balance the richness with a pop of tartness.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature to keep them soft and fresh for up to 4 days. Place a slice of bread in the container to help maintain moisture, ensuring your cookies don’t harden too quickly.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months, letting you enjoy that meltaway chocolate goodness anytime a craving strikes.
Reheating
When you’re ready to enjoy frozen cookies, rewarm them gently in the microwave for about 10 seconds or until soft and warm, just like freshly baked. This little step brings back that irresistible soft center and warm chocolate flavor instantly.
FAQs
Can I make these cookies dairy-free?
Absolutely! You can substitute the butter with a dairy-free margarine or coconut oil, and choose dairy-free chocolate chips to keep your cookies just as delicious without the dairy.
Why are my cookies not meltaway soft?
Make sure not to overbake them. Removing the cookies when the edges are set but centers remain soft is key. They continue to firm up after cooling, preserving that classic meltaway texture.
Can I use regular chocolate chips instead of semisweet chocolate?
Yes, you can! Just melt the chips along with the butter as directed. Semisweet chocolate yields the best balance of sweetness and richness, but regular chips work well too.
Is it necessary to use mini chocolate chips?
No, it’s optional. Mini chips add tiny bursts of chocolate that melt easily, but you can skip them or substitute with chopped nuts for a different texture and flavor twist.
How long do these cookies last at room temperature?
Stored properly in an airtight container, they stay fresh and soft for about four days. Beyond that, they may start to dry out, so freezing leftovers is a great option.
Final Thoughts
I can’t recommend the Meltaway Brownie Cookies Recipe enough for anyone who loves rich, chocolatey treats with a soft, luscious texture. They’re straightforward to make, incredibly satisfying, and perfect for sharing (or not!) with friends and family. If you want a dessert that feels indulgent but is easy enough for weeknight baking, these cookies will quickly become a cherished favorite in your collection. So, grab your ingredients and dive into this chocolatey magic — your taste buds will thank you.
Print
Meltaway Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Meltaway Brownie Cookies are a delightful blend of rich chocolate and soft, fudgy texture. Perfect for chocolate lovers, they combine the best of brownies and cookies in a single bite-sized treat that melts in your mouth. Easy to make and perfect for any occasion, these cookies offer a decadent dessert experience with a crisp edge and gooey center.
Ingredients
Chocolate Mixture
- 1/2 cup unsalted butter
- 8 ounces semisweet chocolate (chopped or chips)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking. - Melt Butter and Chocolate
In a microwave-safe bowl or over a double boiler, melt the unsalted butter and semisweet chocolate together until smooth and fully combined. Allow the mixture to cool slightly to avoid cooking the eggs later. - Mix Sugars and Eggs
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and creamy, which should take about 2 to 3 minutes. - Combine Chocolate Mixture
Gradually add the melted chocolate and butter mixture into the sugar and egg mixture, blending well to incorporate all ingredients. - Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even distribution and prevent lumps. - Mix Wet and Dry Ingredients
Slowly add the dry ingredients into the wet ingredients, mixing just until combined to maintain a tender cookie texture. Avoid overmixing. - Add Chocolate Chips
Fold the mini chocolate chips into the cookie dough if desired, for extra bursts of chocolate flavor. - Shape Cookies
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. - Bake
Bake the cookies in the preheated oven for 8 to 10 minutes. The edges should be set while the centers remain soft for a melt-in-your-mouth texture. - Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.
Notes
- For an extra indulgent touch, sprinkle sea salt on top of the cookies before baking to enhance the chocolate flavor.
- These cookies freeze well; store them in an airtight container for up to 2 months.
